Broccoli Cauliflower Chicken Casserole

This creamy, vegetable-packed casserole is a terrific supper option any night of the week. Use leftover shredded chicken or store-bought rotisserie chicken to save time.

INGREDIENTS:

1 tbsp olive oil

* 2 lbs skinless, boneless chicken breasts

* 2 large eggs, whisked

* 1 16-oz. bag of frozen broccoli cuts

* 3 c. shredded mozzarella cheese

* 2 tsp garlic powder

* 2 tsp onion powder

* 2 tbsp butter, melted

* 2 10-oz. bags frozen cauliflower rice (or 1 head of cauliflower, riced and cooked)

* 1 c. shredded Italian blend cheese

* 2 tsp coarse sea salt

HOW TO MAKE BROCCOLI CAULIFLOWER RICE CHICKEN CASSEROLE:

Step 1: Prepare the oven. Preheat it to 400 degrees F. Using non-stick cooking spray or olive oil, grease a large 3-quart baking dish, and set aside.

Step 2: In half horizontally, slice the chicken breasts and lightly coat them with olive oil. On a baking sheet, place the chicken breasts and generously season with salt and pepper. Place in the preheated oven and bake for about 20 minutes.

Step 3: In the meantime, heat the bags of frozen cauliflower rice and broccoli following the package directions. When done, drain the excess moisture or water.

Step 4: When done, take the chicken out of the oven and allow the chicken to cool for about 5 minutes. Once the chicken is cooled, chop the baked chicken into bite-sized chunks.

Step 5: Place the cooked cauliflower rice, broccoli, chicken, eggs, mozzarella cheese, salt, garlic powder, onion powder, and butter in a large bowl. Mix well until combined.

Step 6: Into the prepared baking dish, transfer the casserole mixture and top with the rest of the Italian blend cheese. Place in the preheated oven and bake for about 50 minutes or until the cheese has completely melted and begins to brown a little.

Step 7: Remove from the oven when done and allow the casserole to cool for about 10 minutes.

Step 8: Serve and enjoy!

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